1. "Citric and tartaric acids being more hydrophilic than other food acids". Explain why?
Citric acid and tartaric acid being more hydrophilic than other food acids because this acid impart a sourness that dissipates quickly. Their rapid dissipation gives these acids a clean, bright flavor effect, often a benefit in beverage applications. Sourness from less-hydrophilic acids, like acetic, fumaric and malic, will persist, and this allows developers to balance the taste of high-intensity sweeteners with sourness. Beyond sourness, acids flavor characters vary. Citric acid, the most widely used food acid in today's food and beverage industries, provides a sharp, yet clean and refreshing, tart taste.
From article pHood pHenomena1. "Citric and tartaric acids being more hydrophilic than other food acids". Explain why?
Citric acid and tartaric acid being more hydrophilic than other food acids because this acid impart a sourness that dissipates quickly. Their rapid dissipation gives these acids a clean, bright flavor effect, often a benefit in beverage applications. Sourness from less-hydrophilic acids, like acetic, fumaric and malic, will persist, and this allows developers to balance the taste of high-intensity sweeteners with sourness. Beyond sourness, acids flavor characters vary. Citric acid, the most widely used food acid in today's food and beverage industries, provides a sharp, yet clean and refreshing, tart taste.